Sausage Barley Casserole Recipes

PEARL BARLEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

SAUSAGE-BARLEY CASSEROLE

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.

BARLEY SAUSAGE

Steps:

• Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag.
• Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water.
• cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.

TURKEY SAUSAGE WITH CABBAGE AND BARLEY

Steps:

• In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
• In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.

LAMB AND BARLEY CASSEROLE

Steps:

• Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
• Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
• Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
• Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
• Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
• Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.